IT GETS BETTER WITH AGE
AT A GLANCE
It’s pretty tough to dispute the importance fermentation holds in the culinary world; a core building block of food history of cultures around the world, the technique has produced countless delectable inventions through millennia, including alcohol, bread, yoghurt and more. Fermentation’s importance in the modern culinary landscape is well documented as well, with celebrated chefs weighing in on its versatility, including René Redzepi’s The Noma Guide to Fermentation and Sandor Katz’s The Art of Fermentation.
It’s fitting then, that Katz opens up Koji Alchemy, waxing lyrical in his foreword about his adventures with fermentation. It’s an essential primer for the 318 pages that follow, filled to the brim with diagrams, techniques and uses of the versatile mould. It even provides a detailed history of its discovery and fermentation. In other words, it’s an instruction manual for those looking to start their very own projects.
